FOODSAFE Cross-Contamination Prevention 4 — Questions and Answers
Question 1: A food handler needs to taste a sauce while cooking. What is the correct method to avoid cross-contamination?
- Taste directly from the stirring spoon
- Use a clean spoon to transfer a small amount to a separate dish, taste from that dish, and place the tasting spoon in the wash (Correct answer)
- Dip a finger into the sauce
- Taste from a cupped hand
Correct answer: Use a clean spoon to transfer a small amount to a separate dish, taste from that dish, and place the tasting spoon in the wash
The two-spoon or transfer method prevents saliva and oral bacteria from entering the food. A clean spoon transfers food to a separate tasting dish, and the tasting utensil goes directly to the dish pit.
Question 2: What is the risk of using the same sink for washing produce, raw meat, and hands?
- There is no risk if the sink is rinsed between uses
- Pathogens from raw meat or hands can remain on sink surfaces and contaminate produce, even after rinsing with water alone (Correct answer)
- Multi-use sinks save time and are recommended
- The risk only applies to wooden sinks
Correct answer: Pathogens from raw meat or hands can remain on sink surfaces and contaminate produce, even after rinsing with water alone
Sinks can harbour pathogens in crevices and drains. Rinsing alone does not sanitize the sink. Using the same sink for raw meat and produce creates a cross-contamination pathway. Separate sinks or thorough wash-rinse-sanitize cycles are required.
Question 3: How should shared equipment like meat slicers be managed to prevent cross-contamination?
- Clean once at the end of the day
- Clean, rinse, and sanitize the slicer every 4 hours during continuous use, and between different food types (Correct answer)
- Wipe with a damp cloth between uses
- Only clean when visible food residue is present
Correct answer: Clean, rinse, and sanitize the slicer every 4 hours during continuous use, and between different food types
Meat slicers must be completely disassembled, cleaned, rinsed, and sanitized at least every 4 hours during continuous use and whenever switching between food types. Biofilm can develop on slicers, harbouring Listeria and other pathogens.
Question 4: What is biofilm and why is it a cross-contamination concern?
- A type of plastic wrap used in food storage
- A layer of bacteria that adheres to surfaces, protected by a self-produced matrix, making it resistant to regular cleaning and sanitizing (Correct answer)
- A type of food colouring
- A method of preserving food
Correct answer: A layer of bacteria that adheres to surfaces, protected by a self-produced matrix, making it resistant to regular cleaning and sanitizing
Biofilm is a community of bacteria that attaches to surfaces and produces a protective matrix. This makes the bacteria much more resistant to cleaning chemicals and sanitizers, allowing them to persist on equipment and contaminate food.
Question 5: A customer informs the server that they have a severe peanut allergy. What steps should the kitchen take?
- Remove visible peanuts from a dish that normally contains them
- Communicate the allergy to all kitchen staff, prepare the order using allergen-free utensils and surfaces, verify all ingredients, and confirm no cross-contact occurred (Correct answer)
- Tell the customer to choose a different restaurant
- Only the server needs to know about the allergy
Correct answer: Communicate the allergy to all kitchen staff, prepare the order using allergen-free utensils and surfaces, verify all ingredients, and confirm no cross-contact occurred
Severe allergies can cause anaphylaxis, which is life-threatening. The entire kitchen team must be aware. Preparation must use clean, dedicated equipment; all ingredients must be verified; and the process must prevent any cross-contact with peanuts.
Question 6: Why should ice used to display food not be used for drinks?
- Display ice is a different type of ice
- Ice used to display food may have been contaminated by juices from the food, bacteria from handling, or chemicals and is no longer safe for consumption (Correct answer)
- Display ice melts faster
- There is no difference between display ice and drink ice
Correct answer: Ice used to display food may have been contaminated by juices from the food, bacteria from handling, or chemicals and is no longer safe for consumption
Ice used to chill or display food products (like raw seafood) can absorb juices, bacteria, and other contaminants from the food. It is no longer safe for human consumption and must be discarded, not repurposed for beverages.
FOODSAFE Cross-Contamination Prevention 4
A food handler needs to taste a sauce while cooking.
What is the correct method to avoid cross-contamination?